FOOD & DRINK
under the grill ANDY LYON
Andy has been a chef for more than 30 years, he started cooking on freezer trawlers and then moved to restaurants and hotels via an apprenticeship. He worked in London and France before a friend suggested he tried working on yachts.
What is your favourite dish to cook? I have no favourite dish to cook, what I like changes depending on where I am and who I am with.
Where is your favourite restaurant? Currently I love the restaurant Adrian Quintglass in Palma, it has fine food at a fair price.
If you were not a chef what would you be doing? If I wasn’t cooking for a living I would like to be a writer. The only problem is I can’t write anything worth reading. Good job I can cook!
What is your favourite kitchen gadget?
My favourite kitchen gadget would have to be a Pacojet, is there anything you can’t do with a Pacojet?
What is your favourite type of food?
My favourite food has fresh ingredients, clean, simple flavours, and is healthy and nutritious.
What three factors do you look for in food? Flavour, balance, presentation.
Where do you think is the best city in the world for food? The best city in the world has to be Barcelona and not just for food.
What is the one ingredient everyone needs in their galley? It can only be garlic.
What was the last meal you cooked for yourself because you really wanted to eat it? Lemon and rosemary roasted chicken with grilled vegetables.
What is your most memorable food moment? Sitting on a beach in Egypt with my wife watching the sun go down and eating grilled vegetables and hummus.
Where is your favourite local market for fresh produce? I love the Marché Provençal in Antibes, such passionate people, everything tastes good and looks even better.
Who is your favourite provisioner and why? I always use Essentials in Mallorca, Ruth always lets me know what she can’t get before recommending something else and she is always on time.
What do you like to do when you have time off? I love the outdoors, so when I can I go hiking, being on the water I also get to indulge my passion for diving. I have been to some amazing places. I am very lucky.
KNOW YOUR STUFF... ITALIAN HAMS
PROSCIUTTO DI PARMA Where it’s from Near Parma in the Emilia Romagna region of northern Italy. Made from the rear legs of Italian white pigs that have been fed on grain and the whey left over from making parmesan. The taste Moderately salted with sea salt (no added nitrates are allowed), the hams are matured for 12-36 months, initially in airy curing rooms in the hills. The resulting ham is sweet, smooth textured and fragrant; the oldest can have a slight hazelnut aroma.
CULATELLO DI ZIBELLO Where it’s from Also from the Emilia Romagna, this is the rarest most highly prized and priced of hams. Made from a single boneless muscle group from the top of the back leg (culatello translates roughly as ‘little bum’), it is tied in a pig’s bladder and matured for 12-40 months in cellars in the Bassa Parmense area near the river Po. The taste The resulting ham has a soft, supple, almost melt in the mouth texture with an intense sweet-musky flavour. Think Parma ham, only more so.
PROSCIUTTO DI SAN DANIELLE Where it’s from Friuli in northeast Italy, between the Alps and the Adriatic Sea. The process is similar to Parma ham, although the different local climate and curing techniques (the legs are matured with their trotters left on) give it different nuances. The taste Matured for at least 12 months, lightly salted and slightly sweeter and darker-hued than Parma ham.
WHERE TO DRINK SOHO HOUSE BARCELONA
PICANTE DE LA CASA (SPICY OF THE HOUSE)
• Centenario Reposado Tequila • Agave nectar • Fresh lime juice • 2 Small pieces of Chilli pepper • 1 Coriander • Chilli pepper to garnish
Cut the small piece of chilli and press it with the muddler in the shaker tin. Hand clap the coriander (cilantro) and drop in. Build the rest of the ingredients and shake and double strain into an ice filled rocks glass. Cut the top end off the chili pepper and place sticking up in the drink to garnish.
CHEF SWAPS
SALT FOR SMOKED SALT Many chefs have fallen in love with smoking recently, with some using a lengthy process to impart the flavour of barbecue to dishes. But the smarter
ones simply season with smoked sea salt, either during cooking or just at the end to add flavour and crunch. Smoked salt works well on steaks, in beef dishes, and is great in Mexican braises. It also ups the smokiness of roasted or charred vegetable dishes.
ONBOARD | SPRING 2017 | 79
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